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No Bake Kinder Bueno Cheesecake is a decadent, easy-to-make dessert featuring an Oreo crumb base, a smooth vanilla cheesecake studded with chopped Kinder chocolate, and a whipped Kinder chocolate cream topped with plenty of Kinder Bueno pieces. This no-bake version is inspired by other favorites like Oreo cheesecake and no-bake Biscoff cheesecake.
We love Kinder Bueno around here, and this recipe is perfect if you want an indulgent, chocolatey cheesecake without turning on the oven. It’s simple to assemble and best after a long chill so the filling sets nicely.
THE CHEESECAKE
To get the best results, follow these key tips:
- Use full-fat cream cheese at room temperature. Low-fat varieties often prevent the cheesecake from setting properly, and cold cream cheese can leave lumps in the filling.
- Use whipping cream (heavy cream or double cream where available). Whip it to the proper consistency so the filling becomes creamy and slightly firm.
The filling incorporates chopped Kinder chocolate for bursts of creamy milk-chocolate flavor throughout. The topping is a whipped chocolate cream made by folding melted, cooled Kinder chocolate into whipped cream, then decorating with broken Kinder Bueno bars for texture and visual appeal.
Note: Kinder Bueno bars contain a crisp wafer that will soften if mixed into the cheesecake filling. For the best crunch, add chopped Kinder chocolate to the filling and reserve whole or broken Kinder Bueno pieces for the topping. If you choose to fold Kinder Bueno directly into the filling, expect the wafer to become soft.
If you make this cheesecake, I’d love to see your photos—tag @lightscamerabake and use #lightscamerabake on Instagram to be featured. You can also find baking videos on the LightsCameraBake YouTube channel.
Print Recipe
No Bake Kinder Bueno Cheesecake
30
8
8 30
Ingredients
Base
- 266 g Oreos, crushed (2 x packets)
- 3 Tbsp. Butter, melted (37g)
Cheesecake
- 2 and ½ Cups Cream cheese, room temperature (625g)
- 1 Cup Whipping cream (heavy/double cream) (250ml)
- ½ Cup Icing sugar (65g)
- 1 teaspoon Vanilla extract
- 1 Cup Kinder chocolate, chopped (180g)
Topping
- ¼ Cup Whipping cream (62ml)
- ¼ Cup Kinder chocolate, melted (45g)
- 172 g Kinder Bueno (4 bars)
Instructions
Base
- Line and grease a 9″ square baking pan and set aside. Alternatively, use a 9″ round springform pan with a loose bottom.
- Crush the Oreos and mix with the melted butter. Press the mixture into the base of the prepared pan and chill while you prepare the filling.
Cheesecake
- Beat the softened cream cheese until smooth and lump-free.
- Add the icing sugar and vanilla extract and beat until combined and silky.
- Pour in the whipping cream and beat until the mixture is creamy and slightly firm.
- Stir in the chopped Kinder chocolate pieces.
- Pour the filling over the chilled base and refrigerate for at least 4–8 hours, preferably overnight, to set.
Topping
- Before serving, make the topping. Melt the Kinder chocolate and let it cool to nearly room temperature.
- Whip the cream until thick, then slowly pour in the cooled melted chocolate while continuing to whip until soft peaks form.
- Spread or dollop the chocolate cream over the set cheesecake. Decorate with broken Kinder Bueno pieces—varying the sizes looks nice.
- Store the cheesecake in an airtight container in the fridge for up to one week.
Notes
*Adding Kinder Bueno into the cheesecake filling will soften the wafer; for crunch, use chopped Kinder chocolate in the filling and reserve Bueno bars for the topping.
Nutrition
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Calories: 371kcal
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Carbohydrates: 31g
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Protein: 6g
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Fat: 25g
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Saturated Fat: 14g
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